Spiced Pumpkin Cupcakes with Marshmallow Frosting

• Vegetarian

• Condiments

  • 1 cup Marshmallow creme

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 2 cups Confectioners' sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 3 3 tablespoons (45ml heavy cream
  • 1/2 cup Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
• 1/2 cup (120g) unsalted butter, softened to room temperature
• 1 cup marshmallow creme (marshmallow fluff)
• 1 teaspoon vanilla extract
• 3 Tablespoons (45ml) heavy cream3
• 2 cups (240g) confectioners sugar
• 1/4 teaspoon salt

Directions

• Preheat oven to 350°F (177°C). Spray a 12-count muffin pan with non-stick spray or line with cupcake liners. Set aside. Make the cupcakes: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside. In a medium bowl, whisk the brown sugar and eggs together until combined. Whisk in the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter. Spoon the batter into the prepared cupcake cups. Fill only about 1/2 - 2/3 full. If you have extra batter for 1-2 cupcakes, bake a 2nd batch. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, marshmallow creme, vanilla, and cream on medium speed until completely smooth. Add 2 cups confectioners sugar and the salt slowly with the mixer running on low, then increase the speed to high and beat for 1 minute. If it looks too thin, add 1/4 cup more confectioners sugar. Frost cooled cupcakes however youd like. I used a Wilton #12 piping tip. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.